Yogurt Pesto Dip Recipes
3-INGREDIENT PESTO YOGURT DIP
When you're looking for an easy appetizer or snack this 3-Ingredient Pesto Yogurt Dip does the trick! 55 calories and 1 Weight Watchers Freestyle SP
Provided by Dara Michalski | Cookin' Canuck
Categories Appetizers Appetizers For Entertaining
Time 5m
Number Of Ingredients 3
Steps:
- In a bowl, stir together the yogurt, pesto and salt.
- Serve with raw vegetables, crackers and/or pita chips.
Nutrition Facts : ServingSize 2 Tablespoons, Calories 54.9 kcal, Carbohydrate 2.1 g, Protein 3.1 g, Fat 3.7 g, SaturatedFat 0.6 g, Cholesterol 2.9 mg, Sodium 145.8 mg, Fiber 0.5 g, Sugar 0.7 g
GREEK YOGURT PESTO DIP
This simple Greek Yogurt Pesto Dip only requires 2 ingredients - Pesto and Greek Yogurt. Use it as a healthy dip for your favorite summertime grilled veggies.
Provided by Katie
Categories Appetizers and Snacks
Time 35m
Number Of Ingredients 3
Steps:
- First, prepare the Kale Cilantro Pesto recipe.
- In a medium bowl, combine the Plain Greek Yogurt with the Kale Cilantro Pesto.
- Stir until the mixture is well combined.
- Season, to taste, with additional salt and pepper if desired.
- Cover with plastic wrap and chill in the refrigerator for approximately 20 minutes.
- This may be prepared up to a day in advance and refrigerated if desired. Simply, stir prior to serving.
Nutrition Facts : Calories 79 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 4 milligrams cholesterol, Fat 5 grams fat, Fiber 0 grams fiber, Protein 5 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 118 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
PESTO YOGURT DIP
Use this herby dip to anchor a tray of what we call Snack Dinner. Surround it with lots of fresh vegetable dippers, seasonal fruit, sliced cheese, olives, nuts, and a little meat.
Provided by Ann Taylor Pittman
Time 8m
Yield Serves 8 (serving size: 1/4 cup)
Number Of Ingredients 7
Steps:
- 1. Place garlic clove in a mini food processor; process until finely chopped. Add basil; pulse until finely chopped. Add yogurt, buttermilk, and salt; pulse until well combined. Add cheese; pulse just until combined. Sprinkle dip evenly with chives, if desired.
Nutrition Facts : Calories 68, Carbohydrate 3 g, Fat 3 g, Fiber 0.0 g, Protein 7 g, SaturatedFat 2 g, Sodium 188 mg, Sugar 3 g, UnsaturatedFat 1 g
PESTO-YOGURT PRETZEL DIP
Provided by Food Network Kitchen
Time 5m
Yield 2 cups of dip
Number Of Ingredients 0
Steps:
- Mix 1 1/2 cups plain yogurt and 1/2 cup pesto in a bowl. Top with a pinch of red pepper flakes. Serve with pretzel sticks.
YOGURT CHEESE TORTA WITH CILANTRO PESTO
Try this easy yogurt cheese, which is sure to amaze your guests!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 5h20m
Yield 8
Number Of Ingredients 9
Steps:
- In small bowl, mix yogurt and salt until well blended.
- Line mesh strainer with double layer of cheesecloth. Spoon yogurt mixture into cheesecloth; bring edges of cheesecloth up and over yogurt. Place strainer over bowl to drain liquid. Refrigerate about 4 hours or overnight.
- In food processor bowl, place Pesto ingredients. Cover; process, using quick on-and-off motions, about 30 seconds or until well blended; set aside.
- To assemble torta, line 10-oz custard cup with 1 layer cheesecloth. Spoon in one-third of the yogurt cheese and 2 tablespoons of the pesto; repeat 2 times. Top with remaining yogurt cheese; cover with cheesecloth. Refrigerate about 1 hour to blend flavors.
- To unmold, peel cheesecloth from top of mold. Turn mold upside down onto serving dish; remove cheesecloth. Serve with crackers and olives.
Nutrition Facts : Calories 70, Carbohydrate 2 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 90 mg, Sugar 0 g, TransFat 0 g
PESTO-YOGURT SAUCE
Serve this sauce as a dip for vegetables or as a topping for grilled fish or steak. Toss with boiled potatoes, sauteed greens, or cooked shredded chicken. Stir it into an omelet, scrambled eggs, pasta, or soup. Use it as a sandwich spread or rub under the skin of a whole chicken before roasting.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 2 cups
Number Of Ingredients 3
Steps:
- In a small bowl, mix together pesto and yogurt. Season with salt and pepper.
Nutrition Facts : Calories 94 g, Fat 8 g, Protein 3 g
PARMESAN YOGURT DIP
We like to eat raw vegetables a few times a week as a side dish for a meal and this is a healthier alternative to ranch dressing for a veggie dip. -Kathleen Tribble, Buellton, California
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 1-1/4 cups.
Number Of Ingredients 10
Steps:
- In a bowl, combine the yogurt, Parmesan cheese, sour cream, parsley, green onion, mustard, onion powder, salt and pepper. Cover and refrigerate for at least 2 hours. Serve with assorted vegetables.
Nutrition Facts : Calories 30 calories, Fat 1g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 120mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
EASY YOGURT PESTO DIP
Our favorite Mediterranean sauce lightened up into a flavorful dip to be enjoyed with fresh veggies, chips or our Yogurt Baked Zucchini Fries.
Provided by Stonyfield
Time 1h5m
Yield 3/4 Cup
Number Of Ingredients 3
Steps:
- directionsStep 1Mix together all of the ingredients in a small bowl. Refrigerate for one hour, for the flavors to meld, before serving.
SHELLY'S PESTO FETA YOGURT DIP
Make and share this Shelly's Pesto Feta Yogurt Dip recipe from Food.com.
Provided by internetnut
Categories < 15 Mins
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Mix together and let sit for a few minutes in the fridge (pack on ice for a picnic.)
- It's a great dip for beef, fish, chicken, or veggies.
Nutrition Facts : Calories 12.5, Fat 1, SaturatedFat 0.7, Cholesterol 4.2, Sodium 198.1, Carbohydrate 0.2, Sugar 0.2, Protein 0.7
PESTO WITH YOGURT
Provided by Al Herron
Categories Condiment/Spread Sauce Garlic No-Cook Quick & Easy Parmesan Basil Walnut Gourmet Arizona
Yield Makes about 1 1/3 cups, enough to sauce 1 pound of pasta
Number Of Ingredients 7
Steps:
- Mince garlic and mash to a paste with salt. In a food processor purée garlic paste, basil, walnuts, Parmesan, and oil until smooth. Add yogurt and combine well. Pesto keeps, its surface covered with plastic wrap, chilled, 5 days.
YOGURT VEGGIE DIP
I put an unusual spin on yogurt dip by adding radishes. This creamy dip makes a zippy appetizer when served with cauliflower and broccoli florets or rye bread cubes. -Donna Smith, Victor, New York
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield about 1-1/3 cups.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the first five ingredients. Cover and refrigerate until serving. Serve with vegetables.
Nutrition Facts : Calories 29 calories, Fat 1g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 53mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
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